Preheat oven to 350F
Unlike my other recipes this is more of a flavor to taste situation. So I will list my ingredients but there is no exact measurements.
Rub pork shoulder with olive oil.
Season with all ingredients.
Slice under the fat cap of the pork shoulder and season again.
Put fat cap on the bottom of your roasting pan and add 2 cups of water to pan and cover with foil.
Cook for 6 hours or until the internal temperature reaches 140F.
I like to shred it and serve it with Spanish or yellow rice (from a box...sorry all my Spanish friends)